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1
For the sauce: In a small saucepan over medium heat, heat oil until shimmering.
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Add onions, garlic, and jalapeno.
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Saute until onions are translucent, about 5 minutes.
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Add cumin, chili powder, and flour, whisking until browned and thickened.
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Slowly stir in 3/4 cup of water and tomato sauce, mixing well.
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Reduce heat to low, and simmer for 15 minutes.
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Season with salt to taste.
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Remove from heat and keep warm.
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9
For the filling and assembly: Preheat oven to 375 degrees.
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10
In a medium skillet over medium heat, heat oil until shimmering.
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Add tofu and cook until brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking, 10 to 15 minutes.
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Once tofu looks brown and cooked on all sides, add two-thirds of the onion and half of the red bell pepper.
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Stir, and add garlic, jalapeno, cilantro, cumin and chili powder; mix well.
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14
Add soy sauce, and mix well.
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Season with salt to taste.
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Saute until the onions and red bell pepper begin to soften, 5 to 10 minutes.
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17
Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry, and the tofu should resemble crisped, browned bits of meat.
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18
While the tofu mixture is cooking, wrap the tortillas tightly in aluminum foil, and place them in the oven for 10 minutes.
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Remove, keeping them wrapped, and set aside.
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20
In a shallow 9-by-7-inch casserole (or large enough to hold the enchiladas snugly in one layer), add 1/3 of the sauce to coat the bottom of the casserole.
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21
Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is coated on both sides.
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22
Add one-sixth of the filling, and roll the tortilla tightly.
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Place it seam side down on the sauce.
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Repeat to make six filled tortillas.
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Pour the remaining sauce on top of the tortillas, and sprinkle with remaining uncooked onion and red bell pepper.
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Bake until sauce is bubbling, about 15 minutes.
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27
Serve, if desired, with a green salad.
